SOLD OUT -- Brined Turkey

SOLD OUT -- Brined Turkey


$10/pound. Our same Heritage Breed turkeys, but brined for your convenience! Sourced from Purcellville, VA. They're free-range, and truly all natural.  Never given any stimulants, hormones or antibiotics. They're fed a non-GMO, soy free feed and are free to roam, roost and eat as many bugs as they please. Our brine contains: sugar, coriander, thyme, black pepper, bay leaf, chili flake, citrus, salt. 


Keep in mind, this is not a recipe written for a robot to follow. As with all recipes and cooking suggestions, the end result will be better if you use both your instincts and your common sense. All ovens are different and turkeys are like snowflakes. Periodically look at your turkey as it cooks. If you notice halfway through the cooking process that your bird’s skin is getting really dark, your instinct to lower the oven temperature or shorten the cooking time is a good one - trust it. The following cooking suggestions are for an unstuffed bird. If you choose to stuff your turkey, you can still follow these suggestions, just keep in mind that it may increase your cooking time by as much as an hour (with the foil cover on).

WHAT YOU NEED: You’ll need an oven, a thermometer, a sheet tray or roasting pan with a rack, and aluminum foil. If you don’t have a rack, just cut up some onions, celery, and/or carrots and place them under your turkey.

WHAT WE SUGGEST YOU DO: Pre-heat your oven to 300 degrees. Your turkey is oven-ready right out of the bag if you aren’t stuffing it. Just place it on your sheet tray or roasting pan (on a rack or veggies) and lay a piece of foil over the breasts. When your oven reaches 300 degrees, slide the turkey in. Afer 2 hours, remove the aluminum foil cover, baste the turkey with the juices in the pan, and put it back in the oven without the foil cover. Afer an additional hour, check the temperature by inserting your thermometer where the thigh meets the breast. If your thermometer registers 145 degrees*, your bird is ready to take out of the oven. If it’s not yet 145 degrees, return it to the oven and periodically re-check the temperature. When your turkey is ready to come out, let it rest at room temperature for a minimum of 20 minutes prior to carving. Do not skip this step, as tempting as it is. We do, however, recommend you eat the Pope’s nose when no one’s looking. Then pour yourself some (more) wine, relax, and enjoy your Thanksgiving. *The USDA recommends cooking turkey to an internal temperature of 160 degrees. Carryover cooking will take your turkey to that temperature. If you value caution over juiciness, leave your turkey in the oven until the internal temperature registers 160.

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